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1
Boil a large pot of water.
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2
Core tomatoes and score stem ends.
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3
Add to water and boil until skin begins to peel, about 10 seconds.
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4
Remove and let cool enough for handling.
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5
Peel skin from tomatoes and quarter them.
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6
In a large nonreactive pot, simmer tomatoes over low heat, stirring frequently, until they are soft.
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7
Press tomatoes through a large mesh sieve into a bowl and discard seeds.
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8
In a large, heavy, nonreactive pot, combine sieved tomatoes, onions and peppers.
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9
Bring to a boil over high heat and reduce until thickened slightly, about 10 minutes.
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10
Reduce heat to medium low, add salt, sugar, vinegar, paprika and horseradish, and stir until sugar is dissolved.
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11
Simmer, stirring occasionally to avoid scorching, until ketchup is slightly looser than bottled ketchup, about 2 1/2 hours.
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12
Combine peppercorns, allspice, celery seeds, cinnamon, mace, ginger, garlic and cloves in a cheesecloth and tie it closed.
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13
Add to ketchup and continue simmering 25 minutes, stirring to avoid scorching.
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14
Remove spice bag and discard.
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15
Pour hot ketchup into sterilized bottles or jars and seal.
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16
The ketchup may be used immediately but improves with 2 to 3 weeks' aging.
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17
It may also be frozen for as long as 6 months.
